Konrad Haskins
R.I.P. 3/23/2014
Wow it's coming up on 10 years of WSM use for me. I still use WSM's for home, teaching and the occasional small group cook. Love the ease of unattended overnight (without a controller.) I've owned a lot of big cookers over that ten years. I used my two Ole Hickories and Jim Minion's one to cook lunch for 5,000 soldiers.
I've always taken a fairly low fuss approach to WSM's, for years I used water in stainless salad bowels. Never did the sand thing. In search of higher temps I've gone to putting a disposable hotel pan in the water pan dry and multiple layers of foil. Water free for two years now, Works great. I also do a lot of reverse sear grilling with my WSMs. Smoke first, then lift off the body and put the top grate right on the fire ring for grilling. Works great. Even though I still have two of my all original 2002 Vintage WSM's I prefer the capacity of the 22". I have cooked a dozen racks of spares on an 18" so it can work but I like surface area. I also do a lot of fire ring grilling and for that the 22" is KING!
I'm still happy to compete with WSM's and did last year in Montana with very respectable results. Although if I need a lot of easy to access cooking surface the expensive luxury of my Gator Pit sure is nice. But when I'm cooking at home it's very often a WSM.
My favorite mod is a welding blanket to hold heat in adverse conditions. I know there are many ways to do this. But a welding blanket is a solution that fits a lot of different cookers I own.
As always Thanks to Chris for all he does. I still heavily promote this website as the best on the web.
'Que on (o8
I've always taken a fairly low fuss approach to WSM's, for years I used water in stainless salad bowels. Never did the sand thing. In search of higher temps I've gone to putting a disposable hotel pan in the water pan dry and multiple layers of foil. Water free for two years now, Works great. I also do a lot of reverse sear grilling with my WSMs. Smoke first, then lift off the body and put the top grate right on the fire ring for grilling. Works great. Even though I still have two of my all original 2002 Vintage WSM's I prefer the capacity of the 22". I have cooked a dozen racks of spares on an 18" so it can work but I like surface area. I also do a lot of fire ring grilling and for that the 22" is KING!
I'm still happy to compete with WSM's and did last year in Montana with very respectable results. Although if I need a lot of easy to access cooking surface the expensive luxury of my Gator Pit sure is nice. But when I'm cooking at home it's very often a WSM.
My favorite mod is a welding blanket to hold heat in adverse conditions. I know there are many ways to do this. But a welding blanket is a solution that fits a lot of different cookers I own.
As always Thanks to Chris for all he does. I still heavily promote this website as the best on the web.
'Que on (o8